Thursday, February 4, 2010

Mock "pizza" with goat cheese and tomatoes

What makes this pizza a mock pizza, you might be wondering? Simple: it's made with phyllo dough instead of regular pizza dough, something that -since the very first time I've made- has both fascinated and terrorized me. Some of you might remember what happened the last time I tried to make this recipe, which is why I haven't attempted it in so long. If you have no idea what disaster I'm reffering to, you can read it here and laugh at my expense. On top of that, phyllo dough is -let's be honest- such a bitch I try to use it as little as possible. The whole drying out in 5 seconds and the brittleness do nothing for me, and I would never use it if it weren't for the fact that I actually enjoy the taste of it so much.

So last night I tried to be patient, which is not my forte, but they tell me is the only way to conquer phyllo dough. Well, they are wrong. There's another way, which involves losing your mind within the first minute of dealing with the stupid thing and pounding it into submission, patching up the tears as well as you can. Now guess which way I chose to use.

In the end though, the mock pizza was delicious -which wasn't really a surprise, because when you put together good tomatoes, goat cheese, parmesan, mozzarella and fresh basil, what's not to love?

Me, in a nutshell

I'm a cook, a writer, a journalist, a daughter, a girlfriend, a cat owner, a drinker, a sister, a traveler, a dual citizen, a skier, a scuba diver, a photographer and, as of recently, a Swiss resident.